Rocky road fudge

Line a 9x9 inch baking dish with aluminum foil and set aside.

In a large saucepan over high heat, combine evaporated milk, butter and sugar. Stirring continuously, cook until temp. reaches 235. Remove from heat

Pour in chocolate chips and stir until completely melted. Then add in vanilla extract.

Stir in marshmallow fluff until completely incorporated. Then gently fold in almonds. Allow to cool slightly before adding mini marshmallows.

Once cooled enough so that marshmallows won't melt, stir in marshmallows. It's ok if they're not completely covered.

Pour fudge into baking dish and refrigerate for at least 2 hours.

When ready to serve, extract aluminum foil, cut fudge into squares and transfer to serving tray.